GARDEN TOMATO RELISH
What a great way to use your garden harvest-and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor? -Kelly Martel, Tillsonburg, Onario
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 10 pints.
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers., Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat and simmer, uncovered, for 60-75 minutes or until slightly thickened. Discard spice bag., Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.
Nutrition Facts :
RIPE TOMATO RELISH
Another Grandmother recipe. This relish is savory more than sweet. It doesn't have cinnamon and clove like other recipes. It's excellent as a compliment to pork and other meats. Mix with mayo for a dynamite Thousand Island salad dressing. Cooking time includes time to let the tomato mixture "sweat".
Provided by kayc1218
Categories Salad Dressings
Time P2DT2h
Yield 10 pints, 45 serving(s)
Number Of Ingredients 11
Steps:
- Wash vegetables and wipe dry. Clean peppers, removing all seeds. Run tomatoes, peppers and onions through food chopper/grinder. (I use the food grinder on my Kitchenaid stand mixer.) Add 1 c of salt, mix well and put in a muslin bag. Tie bag closed and hang up over drain overnight. (I hang the bag from the steps of a small ladder in the shower or over a basement drain.).
- In the morning, put reduced tomato mixture in a large bowl. Add vinegar (I start with 4 c first for a less vinegar taste and adjust if needed), sugar, celery seed and mustard seed. Dice celery and stir into mixture. Mix all ingredients well and put into processed pint jars.
- Place jars in canner and process for 10-15 minutes. Remove hot jars and allow to stand overnight. Next day check seals to ensure a tight seal.
- Relish will last up to 2 years if kept in dry, dark storage.
Nutrition Facts : Calories 104.7, Fat 0.4, SaturatedFat 0.1, Sodium 2549.6, Carbohydrate 24.2, Fiber 1.4, Sugar 21.9, Protein 0.9
APPLE AND GREEN TOMATO RELISH
I made and canned this for Christmas gifts one year - then I got requests for more! A very pretty, and unusual, relish. This recipe is from: http://www.the4cs.com/--cathy/Apples/relish.html
Provided by Tornado Ali
Categories Apple
Time 2h15m
Yield 10 pints
Number Of Ingredients 14
Steps:
- Grind the apples, tomatoes and onions (or dice them very small), then measure and put into a large kettle.
- Add the rest of the ingredients and simmer for 1 1/2 hours, stirring frequently.
- After cooking for 1 1/2 hours, ladle into clean, hot pint-size canning jars. Seal in a hot-water bath for 15 minutes. Makes about 10 pints.
Nutrition Facts : Calories 589.6, Fat 1.3, SaturatedFat 0.2, Sodium 511.4, Carbohydrate 142.7, Fiber 7.9, Sugar 127.5, Protein 5.2
SOUTHERN GREEN TOMATO RELISH
Make and share this Southern Green Tomato Relish recipe from Food.com.
Provided by Kelly
Categories Vegetable
Time 45m
Yield 10 pints
Number Of Ingredients 10
Steps:
- Combine onions, cabbage, green tomatoes, green and red bell peppers and salt; cover and let stand overnight. In the morning drain well. Put vegetables in a large kettle; add sugar, vinegar, water, celery seed and turmeric. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars.
- Seal and process in a boiling water canner for 5 minutes. Red bell peppers can be expensive, but they are sweeter and add color to the relish.
Nutrition Facts : Calories 581.1, Fat 0.9, SaturatedFat 0.2, Sodium 5686.5, Carbohydrate 142.5, Fiber 6.2, Sugar 131.8, Protein 4
POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH
This is healthy change from baked or fried fish. Fresh halibut is a wonderful firm, mild fish and poaching just highlights that. Now if you can't find Halibut, Cod will also work, and if you can't find fresh fish, frozen will be ok. Obviously not as good, but today there is some very good frozen fish on the market. Serve with a quinoa salad and maybe some micro or spring greens for an extremely healthy meal.
Provided by SarasotaCook
Categories Sauces
Time 50m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
- Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
- Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
- In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
- Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
- Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
- Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!
Nutrition Facts : Calories 605, Fat 20.9, SaturatedFat 10.6, Cholesterol 240.3, Sodium 443.2, Carbohydrate 15.2, Fiber 2.2, Sugar 3.1, Protein 75.9
TOMATO RELISH
This is a great tasting relish that I make every year when I have ripe tomatoes from the garden. I got this recipe from my sister-in-law many years ago. It is a favorite in her house and a favorite with my family as well.
Provided by Dotty2
Categories Vegetable
Time 1h20m
Yield 9 jars
Number Of Ingredients 10
Steps:
- Sprinkle pickling salt over chopped vegetables (tomatoes, onions, and celery) and let stand overnight.
- In the morning, drain and place in a pot with the vinegar, mustard seeds, sugar, and cayenne pepper.
- Bring to a boil and boil for 45 minutes.
- Add sliced green peppers and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars.
- Quantity depends on size of jars used.
Nutrition Facts : Calories 284.6, Fat 1, SaturatedFat 0.1, Sodium 3323.9, Carbohydrate 68.4, Fiber 5.3, Sugar 61.2, Protein 3.9
CELERY RELISH
Make and share this Celery Relish recipe from Food.com.
Provided by Sharon123
Categories Weeknight
Time 1h15m
Yield 3 pints
Number Of Ingredients 11
Steps:
- Mix all ingredients well in a large pot.
- Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
- Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
- If you wish, process in a boiling water bath 10 minutes.
CELERY RELISH
A delicious relish that is good with almost everything!! This is a recipe to keep for that to-do list for Fall preserving!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 5-6 pint jars
Number Of Ingredients 14
Steps:
- Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
- Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
- Have bottles washed and kept ready for use on a tray in a warm oven.
- In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.
Nutrition Facts : Calories 1218.8, Fat 2.9, SaturatedFat 0.4, Sodium 11401, Carbohydrate 290.4, Fiber 9, Sugar 257.3, Protein 8.6
CELERY AND CUCUMBER RELISH
I remember making this sweet and tangy relish with my aunt when I was younger. Unfortunately, it's an older recipe, and some of the details are lacking. I'm not sure what the yield is.
Provided by Lumberjackie
Categories Vegetable
Time 40m
Yield 3 quarts
Number Of Ingredients 14
Steps:
- Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
- Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
- Put in sterile jars and seal.
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